Molehill cake

Name: Molehill cake
Ingredients: 100 g butter; 120 g granulated sugar; 1 sachet vanilla sugar; 3 eggs; 150 g all-purpose wheat flour; 1 sachet baking powder; 1 teaspoon salt; 30 g cocoa powder; 75 ml milk; 300 g cottage cheese; 100 g powdered sugar; 1 tablespoon vanilla essence; 200 ml whipping cream; 1 sachet granulated gelatin; 50 ml cold water; 60 g baking chocolate; 3 ripe bananas; 3 tablespoons granulated sugar; 50 ml water; 1 teaspoon vanilla essence

Dessert - Molehill cake by Casandra K. - Recipia

Molehill cake needs a sponge that has cooled completely before you hollow out the middle. The cocoa sponge covers the bananas and chocolate cottage cheese cream, and the crumbs give it its molehill shape. Slice it cold, when the cream has set between the layers. Preparation: 45 minutes. Cooking: 37 minutes. Resting: 275 minutes. Total time: 357 minutes. Servings: 8. Approximately 510 kcal and 10 g protein per serving.

Ingredients

For the sponge

100 g butter
120 g granulated sugar
1 sachet vanilla sugar
3 eggs
150 g all-purpose wheat flour
1 sachet baking powder
1 teaspoon salt
30 g cocoa powder
75 ml milk

For the cream

300 g cottage cheese
100 g powdered sugar
1 tablespoon vanilla essence
200 ml whipping cream
1 sachet granulated gelatin
50 ml cold water
60 g baking chocolate
3 ripe bananas

For the syrup

3 tablespoons granulated sugar
50 ml water
1 teaspoon vanilla essence

Preparation

1. Leave the butter to come to room temperature. Beat it with the granulated sugar and vanilla sugar until the sugar dissolves, about 5 minutes. 2. Add the eggs one at a time, adding 1 tablespoon of flour with each one. Mix after each egg until the batter is smooth. 3. Sift the remaining flour together with the baking powder, salt and cocoa powder. Add them gradually, alternating with the milk, and mix gently. 4. Pour the batter into a cake tin about 20 cm across, greased with butter and dusted with flour. Bake for 30 minutes at 180 °C in the preheated oven. The sponge is done when a toothpick comes out clean; leave it to cool for 60 minutes. 5. Put the gelatin in the cold water and leave it to soak for 10 minutes. Heat it over low heat for about 2 minutes, until dissolved, without letting it boil. 6. Mix the cottage cheese with the powdered sugar and vanilla essence. Fold in the whipping cream and cooled gelatin, then add the grated chocolate. Chill the cream for 10 minutes. 7. Caramelize the granulated sugar in a small saucepan, about 3 minutes. Carefully pour in the water, boil the syrup for 2 minutes, then add the vanilla essence and leave it to cool for 15 minutes. 8. Cut the top off the cooled sponge and hollow out the middle, leaving about 2 cm of sponge on the bottom and sides. Crumble the top and the scooped-out sponge. 9. Brush the base and sides with syrup. Arrange the peeled bananas on top, whole or cut in half, then spoon the cream over them in a dome shape. Cover with crumbs and chill the cake for 3 hours before serving.

Notes

A slice goes well with unsweetened coffee. Keep the cake covered in the fridge for up to 3 days. For a gluten-free version, you can use the same amount of gluten-free flour blend; the dessert still contains dairy and eggs. Ripe but still firm bananas hold their shape better whole under the cream. Very wet cottage cheese can make the cream soft, so leave it to drain before mixing. A 20 cm tin keeps the dome tall.